Chu’s Duck with Vegetable Salsa

I’ve had a long time love for duck, its sweetness, that sight of awesomeness. Well, I don’t know if I am the only one that likes it that much. Let me touch a little on it’s nutrition fact, like other types of poultry it is a good source of vitamin B6 & B12, iron, zinc, protein, calcium and selenium. 140g contains 472 calories, 83mg sodium, 286mg potassium, monounsaturated fat 18g, polyunsaturated fat 5g.

A salsa is a combination or mixture of fruits or vegetables dice with different flavours, and has to be fresh. There are heated and cold versions, but in this recipes I’ll be making a cold salsa.

Directions

Combine peppers, onion, tomato, garlic. Add lemon juice

Season with salt, pepper and sugar

Refrigerate for 20 – 30 to in-cooperate the flavours and create harmony

For the Duck
I like to cook my duck breast without oil, because of the fat content, I place the presentation on the pan on low heat first to slowly extract the oil before turning to high heat. For a better taste, season and set aside for at least 10 minutes.

1. Season duck with salt and black pepper
2. Heat pan, place duck on pan. Allow to cook until the oil is extracted. Turn over and cook for 5 minutes
3. Allow to cool down

About Me

I am Caleb a culinary blogger. Studied Culinary Arts in HTA School of Culinary Arts, with practical classes from well trained chefs and mentors in Hilton. Bagged couple of medals and merit. I also won an award with International Youth Foundation (By Hilton) for the Most Creative Person by My Worklife Mentor Mrs Morin A. S
Am a Chef, because I love beautiful things